Every week on Food52, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- shares smart tips and smarter recipes that please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless.
Today: To adapt a recipe to be gluten-free, there's a little science and math involved, then you play with flavors, you follow your instincts -- and then you eat. Shauna shows us how while converting a Food52 favorite cookie recipe.
When you bake gluten-free, you can do two things.
1) You can make up your own recipe from scratch, based on the ratios of fats to flours to liquids to eggs.
2) Or, you can find a recipe you love that uses gluten flours and make it your own.
Let's talk about how to make a recipe your own.
Find a Great Recipe
The first choice is the most important one: find a good recipe.
This one might be tough -- in the age of the internet, the first recipe that pops up from your search might not be a goodRead More »from How to Convert a Recipe to Gluten Free